Ramen Wakayama-style

You will find so many other interesting systems and customs in Wakayama

REMEN Wakayama Style

Ramen that cannot be expressed in a word

Ramen, a noodle soup dish, has been very popular for several decades among the world. It was imported from China, established widely and developed in various ways in Japan.

It is categorized in several ways. For the flavor, the basic is

SHOYU (soy sauce)

SHIO (salt)

MISO (fermented soybean paste)

For soup stock ingredients, seafood, vegetables, and pork bone or chicken bone are the major. Seafood is included great variety from traditional niboshi (dried small sardines) or katsuobushi
(dried bonito shavings) to new comer Ise prawn or sea bream. These are often blended with the original recipe of each shop, so the taste varieties are almost countless.

SHOYU Ramen

SHIO Ramen

MISO Ramen

one of the mejor for Noren-wake "Ie kei Ramen"

Furthermore, there are customs called “Noren-wake”, Noren means fabric divider in doorways of shops or restaurants its name or logo on it, Wake means dividing.

It is a system to use the same name and brand where the trainee improved his skill when he becomes independent to open a shop. This system is kind of schools which first started at Nihon soba
(buckwheat noodle) shops. It is, so to speak, something like a modern franchise chain.

So, Ramen is very different from flavor to noodle shape or thickness in every brand, or sometimes each shop in the same brand, and keep being evolved.

Ramen, which is born in Wakayama of abundant ingredients

Standard Chuka Soba

Ramen is often called “Chuka soba”, chuka means Chinese and soba means noodles, very popular food for common people from the beginning of the Showa period which is about 100 years ago.

There are many “Gotouchi Ramen(regional ramen)”,
which is intermixed with local ingredients and climatic conditions, uniquely developed at each area.

Here in WASHOKU CLIP, WAKAYAMA RAMEN which has interesting custom is introduced.

WAKAYAMA is located at the south of Osaka, about 1 hour by train from Kansai International Airport(KIX). It is a treasure house of ingredients there, famous for fruits, especially for citrus
fruits and “Nanko-ume” plum. The quality seafood like tuna, swordfish and Ise prawn is also well known.

WAKAYAMA RAMEN has two types.

One is very basic and light Shoyu flavor. The other is shoyu flavor with thick and rich pork bone soup called “Tonkotsu shoyu”.

The photo is Tonkotsu shoyu ramen.

The tons of chopped fresh green onion soften the thick soup. Once you start, you will be fascinated by the deep and delicious soup and thin and straight noodles, never stop eating at the last
drop of the soup!

The unique system only in WAKAYAMA

A shop providing Wakayama ramen has a unique system not to be seen in the others.

"HAYAZUSHI", vinegared mackerel on sushi rice which is the specialty of Wakayama, is displayed on each table in most shops.

It is a small piece as it is eaten by one or two bites, almost every visitor eats this with ramen. You can have it as much as you want, but be attention, it is not free of charge.

HAYAZUSHI

Another interesting system is on checking, you report by yourself what you eat, including large servings, added toppings, and the number of HAYAZUSHI you eat.

Some shops bring a blank payment slip with a dish so that you can write these on it. Anyway, you remember and report the right number you eat by yourself.

You will find so many other interesting systems and customs in Wakayama, it’s worth visiting place when you are in Kansai area.

Many local specialties are waiting for you…though it is not enough for one or two dishes to taste all the quality ingredients, it is sure to be a wonderful experience to try it!

Eat

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Ramen MARUI

We will provide "Thank you" feelings in a ramen filled with a smile.

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Experience or Factory tour

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